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lifelessons - a blog by Judy Dykstra-Brown 
Not sure, but I think I dated him, once. 😉 That’s not a potato gone wild, is it?
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You dated a potato gone wild?????
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Nooooo… but it would’ve been easier to deal with!
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Okay…amended reply. You are right. They are parsnips, not rutabagas, as I was told.
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I’ll be darned! I didn’t know they grow in one lump sum like that. A very strange vegetable, but I kinda like them.
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That part was my serious guess — you said to guess what it was, and I think it’s a potato gone wild, though it looks like a bunch o’ parsnips.
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You are right, Relax. They are parsnips. The woman who was carrying them was wrong, however, for she told me they were rutabagas.
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Looks like somebody’s root, but I don’t know whose?
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They are indeed a root veggie–They are parsnips.
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Mr. Parsnip …? Cheers Jamie
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Close but no cigar.
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Mr. Celery then …?
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Celery??? I detect that you are not a great salad expert, Jamie. Must admit I didn’t know what they were, either. A woman walked by carrying them and I asked her to stop so I could snap a photo.. and she told me what they are.
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But, she told me wrong. You were right when you said parsnips. Mea culpa.
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Celery has a large root mass. Ever had celeriac? That’s why it was my second guess. We mostly eat the green stalks in salads. In the stores the root is cut off. Cheers Jamie
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I thought celeriac was a different veggie.. Learn something every day!
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Celeriac is a variety of celery, grown for it’s large root mass … Cheers Jamie
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Well, here I am eating humble pie and offering you your cigar after all, Jamie. As I’ve said a bunch of times above, you are all right. They are parsnips. I was told rutabagas, but should have checked it out.
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Oops..Decided to check out parsnips and you are indeed correct, Jamie! The woman who told me they were rutabagas was about to make a recipe for a gourmet society. Wonder if anyone will notice the difference? As I recall, rutabagas have a much milder taste.
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Rutabaga is completely different. It is in the turnip family.
Parsnip will root like that, the same as carrot or beets. If grown in poor quality soil. Stones, etc. Especially if the ground is freshly turned over. In England we call rutabagas … swedes. They are grown mainly for livestock, cattle, feed through winter. They store well under clamps. The taste in a recipe? Hmmm? Maybe? I suppose it depends on the sophistication level of tasters? Growing up mother served swede, rutabagas, almost every Sunday though winters. Very nutritious. I would consume either. Cheers Jamie
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Daikon? Cassava?
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Someone was grew happy! Very pretty 🙂 Thanks for sharing your post in Tuesdays of Texture!
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The woman who had just bought it at the weekly market was, but she thought they were rutabagas when actually they were parsnips.
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